Description

These sheet pan chicken kebabs are an easy and delicious way to turn simple ground chicken into a flavorful, protein-rich meal. Instead of shaping individual kebabs by hand, the seasoned chicken mixture is spread onto a sheet pan, scored into strips, and baked until juicy and tender. A blend of cumin, coriander, paprika, garlic, parsley, and allspice gives the kebabs their savory, aromatic flavor, while a touch of turmeric adds warmth and a beautiful golden hue. Perfect for meal prep or a quick weeknight dinner, these kebabs are easy to serve with salads, vegetables, rice, flatbreads, or your favorite sauces.

Ingredients

3 cloves garlic, minced
4 tablespoons onion purée (from 1 medium yellow onion)
800 g lean ground chicken (preferably organic or pasture-raised)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/4 teaspoons sweet paprika
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 teaspoon turmeric
1/4 teaspoon allspice
6 tablespoons finely chopped fresh parsley
1 tablespoon extra virgin olive oil

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Instructions

Roughly chop the onion and process it in a food processor until completely smooth and puréed, with no visible pieces remaining. This step is important for achieving tender, juicy kebabs. Mince the garlic using a garlic press.
In a large mixing bowl, combine the ground chicken, onion purée, garlic, spices, parsley, and olive oil. Mix thoroughly until the mixture becomes smooth and cohesive. Cover and refrigerate for 1 to 2 hours to allow the flavors to develop and the mixture to firm up.
Preheat the oven to 200°C / 400°F. Brush or spray a large sheet pan or baking tray with olive oil.
Transfer the chicken mixture to the prepared pan. Using lightly oiled or wet hands, spread it into an even rectangle about 23 x 28 cm (9 x 11 inches) and 1.25 cm (1/2 inch) thick.
Using a bench scraper, dough scraper, or spatula, score the rectangle lengthwise into 11 equal strips, pressing all the way down to the pan to separate the meat into individual kebabs. Each kebab should be about 2.5 cm (1 inch) wide and 23 cm (9 inches) long.
To create the traditional kebab appearance, use the edge of the scraper, a spatula, or your fingertips to make shallow indentations across each strip at regular intervals.
Lightly brush or spray the surface with olive oil and bake for 12 minutes, or until the chicken is cooked through.
Remove the pan from the oven and let the kebabs rest for a few minutes. Using a spatula, gently release them from the sheet pan and separate them along the scored lines.
Serve warm with sumac onions, fresh parsley, yogurt sauce, or a simple salad.

Notes

This recipe makes 11 kebabs, which works out to about five servings, depending on your appetite. Based on my portioning, each serving contains a little over two kebabs and provides approximately 28 grams of protein for about 260 calories.

I bake these on my favorite stainless steel sheet pan and prefer not to use parchment paper, which helps develop a better crust on the bottom. Just be sure to brush or spray the pan with olive oil before adding the meat mixture. Once baked, the kebabs release easily with a metal spatula and can be separated along the scored lines.